Cauliflower Potato Salad
Grandma made the BEST potato salad - not super traditional, full of flavour. This cauliflower potato salad is a very accurate keto version.
Servings: 8 Servings
Calories: 178kcal
Equipment
- Microwave safe dish
Ingredients
Dressing:
- ¼ cup Olive oil
- 1 ½ tablespoon White vinegar
- ½ teaspoon Sugar substitute
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- ½ teaspoon Onion powder
- ¼ teaspoon Smoked paprika
- ¾ teaspoon Salt
Salad:
- 1 head Cauliflower
- 6 Radishes thinly sliced
- 4 Celery ribs
- 3 Green Onions Thinly Sliced
- ⅓-1/2 Cup Full Fat Mayo
- 4 Large Eggs Hard boiled and sliced
- Salt
- Ground Pepper
Instructions
- Whisk together dressing ingredients, set aside.
- Cut the cauliflower into small florets, place in a large, microwave safe dish.
- Cover loosely with plastic wrap, microwave on high for 5 minutes. Stir well, microwave for another 3 minutes. Remove from microwave, drain well.
- Whisk the dressing again, pour over the hot cauliflower and toss well to coat. Transfer to a large mixing bowl, allow to cool to room temperature.
- Add radishes, celery, and green onions, folding them into the seasoned cauliflower.
- Add mayo (⅓ cup if you like a drier salad, more if you like it creamier), gently stir until cauliflower and vegetables are evenly coated.
- Gently fold in the egg slices, season with salt and pepper to taste.
- Transfer to an airtight container, chill for at least 1 hour before serving.
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 86mg | Sodium: 334mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 1mg